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1 h 30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 238
  • Fat about 9g
  • Carbohydrates about 27g
  • Protein about 10g
This is needed
This is needed for 4 people
Rice porridge
  • 120 g sushi rice
  • 1.2 litres water
  • 1 tsp salt
  • 4 eggs
  • 100 g shiitake mushrooms, larger ones cut in half
  • water, boiling
  • 1 spring onion incl. green part, cut into thin rings
  • 2 tbsp sesame seeds
  • 1 tsp sesame oil
  • 2 tbsp sprouts
  • a little hot chilli sauce
  • 1 pinch salt
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And that's how it's done
And that's how it's done
Rice porridge
Bring the rice and water to the boil, season with salt. Reduce the heat, cover and simmer for approx. 1 hr. over a low heat, stirring occasionally to form a thick, creamy rice porridge.
Soft-boil the eggs for approx. 8 mins., rinse briefly in cold water, remove the shell and cut in half. Heat the oil in a frying pan. Stir fry the mushrooms for approx. 3 mins., season with salt. Top the rice porridge with the eggs, mushrooms and spring onion, garnish with sesame seeds, sprouts and chilli sauce.